Sautéed Green Beans with Tarragon and Lime
Why This Recipe Works
We wanted a green bean recipe that gave us tender, lightly browned, fresh-tasting beans in just one pan. Reversing the conventional process of blanching and then sautéing, we sautéed the beans first, then added water to the pan and covered it, so the beans could cook in some steam. Once the beans were soft, we lifted the lid to vaporize whatever water remained in the pan and to promote additional browning. A little softened butter added to the pan at this stage gave our green bean recipe richness and promoted even more browning.